Newari Food. What ist that ?

Newari food also called Newafood comes from the Kathmandu Valley from the Himalya kingdom of Nepal. Newari are very gathering loving Community.They enjoyed lots cooking and eating with their community.

Newars
Newars also called NEWAH are mainly settled in Kathmandu Valley and in major trading centers throughout the kingdom. They have Mongolian features and their own language and script, Newari, believed to have its origin from Tibeto-Burmans. Hinduism and Buddhism are their main religions. They have complex social systems and practices and are comprised of many castes. Trade and farming are their main occupations. ( from.visitnepal.com/nepal_information/people.php)

Newari food

Starting right here in the Kathmandu Valley, the Newars have had links with Tibet and China for centuries. While the ancient salt route is dying out today, the osmosis of culture and taste is still alive in the ubiquitous momo-cha. It’s the smaller, spicier version of the Tibetan momo that can be found in the Valley’s gallis. But Newari culinary traditions are vibrant. Most Newars can reel of the dishes in the samme bhwe, the traditional feast: chiura, shia baji – beaten rice, haku musya – black soyabean curry, bhuti – soyabean, palu, loba – marinated ginger and garlic, chwela – boiled and spiced mince meat, wala tau gu alu – fried potatoes, woh – black dal fritters and chatamari – the Newari cross between a pizza and a dosa. All of it is eaten off taparis, ingenious disposable leaf plates. Judging from the average Newari clan feast, it’s a blessing there is no washing up to contend with.

There are other dishes that are eaten almost exclusively at home. Swo is similar to Scottish haggis, only better. Goats lungs are force-filled with a batter of flour, eggs and spices. It is boiled, sliced and fried, to be served hot with a touch of salt and pepper, washed down with a palate cleansing shot of ela or tho, homemade firewater.

If the English have their blood sausages and the French their escargots, the Newars indulge in yanghu yi hau or tuyu yi hau, a choice of either white or red savoury blood pudding. When it comes right down to it, everything does not taste like chicken after all. If you want to eat like the locals, and are not fortunate enough to snag an invite to a bhwe, follow your nose behind Krishna Mandir at Patan Durbar Square to Ho na cha, a Newari food haven.

nepalitimes.com

Yomari

YOMARI
Ingredients :
- Rice flour
- Hot water
- Sweet
- Sesame
- Molasses
- Khuwa
Method:
- Mix rice flour with hot water and make dough.
- Shape it like as shown in picture but make sure that it is hollow.
- Fill it with mixture of sweet, sesame and molasses or khuwa, then close the hole.
- Steam it for 20 min.
- Now it ready to serve.